How to cook fish soup to turn white, how to boil fish soup to make it white and fresh

Many people said that when boiling fish soup, it was always not milky white, and after asking a friend who is a hotel chef, they found out that they had done "this 1 step" wrong. This 1 step is that when cooking the soup, you should add boiling water, not cold water, otherwise the fish soup will not be milky white. Put some ginger slices when frying the fish so that the fish does not get fried.

It turns out that there are so many details to pay attention to when making fish soup, which is really a long knowledge. The specific method steps are below, so let's learn it quickly.

Ingredients: 1 piece of fish, 2 pieces of southern tofu, appropriate amount of peanut oil, appropriate amount of refined salt, appropriate amount of chicken essence, appropriate amount of cooking wine, appropriate amount of vinegar, 1 chives.

Cooking steps:1Put the cleaned fish into a hot pan, fry it golden brown on both sides, and add ginger, garlic and dried chili peppers to taste.

2.The ginger is added because it won't break the fish.

3.Cut the tofu into small cubes.

4.Pour in boiling water and cook for 3 minutes, then add tofu and cook.

5.Wait for the tofu to cook for about 5-8 minutes, then add dried shrimp, green vegetables, chopped green onions, cover and cook for three minutes, turn off the heat, and let it open for another minute.

Cooking Tips:

2. Crucian carp enters the stomach and kidneys, and has the effect of replenishing deficiency, removing losses, warming the stomach and eating, and replenishing and nourishing qi.

3. Crucian carp also has a good lactation effect, with tofu, nourishing qi and blood, strengthening the spleen and widening, tofu is also nutritious, high in protein, and has a good role in promoting postpartum ** and milk secretion.

4. Tofu is a health food that nourishes and clears heat, and regular eating can replenish the middle and nourish qi, clear heat and moisten dryness, quench thirst, and clean the stomach. It is more suitable for people with hot constitution, bad breath and thirst, unclear stomach, and recuperation after fever. Modern medicine has confirmed that tofu not only has the functions of increasing nutrition, helping digestion and increasing appetite, but also has a beneficial effect on the growth and development of teeth and bones.

The secret to turning crucian carp soup whitened is in just a few steps.

Ingredient breakdown. Ingredients.

Appropriate amount of fish skin. Cooking wine to taste.

Fish bones to taste.

Accessories. Ginger to taste.

Green onions to taste. Original taste.

Cooking process. One hour is time-consuming.

Easy difficulty. Steps to boil fish soup.

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Prepare the ingredients.

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Wash off the blood and add cooking wine and salt for a while.

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Heat the oil (hot pan cold oil).

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When the oil is hot, fry the fish.

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Fry for a while and turn over.

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Transfer to an electric pressure cooker and add water (slightly wider), ginger slices and green onions.

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Stay up for an hour, all right.

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Drain the fish broth with a spoon, and leave the skin and bones behind.

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A thick fish soup would be fine.

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It's good to drink or cook it straight.

How do you boil fish soup white and fresh? Fry the fish slowly over low heat in a hot oil pan, after frying yellow on both sides, pour boiling water, put in green onion and ginger, boil over high heat, cook for ten minutes on medium heat and then put in an appropriate amount of salt, the fish soup at this time is white and fresh, put some chopped green onions, you can turn off the fire. The white and fresh fish soup is cooked.

If you want to boil the fish soup white and fresh, first you need to add oil to the pot, fry the fish on both sides, then put water to stew together, and put in the appropriate ingredients, such as ginger and star anise, to make it white and fresh.

It is best to use silver carp (bighead carp) to boil fish soup, first fry the fish on both sides until golden brown, put in a few slices of ginger, a shallot, pepper and salt, you don't need to put too much, you don't need to add anything else, you must use boiling water to boil the soup.

After frying the fish and then pouring it into boiling water to stew, here's how to make crucian carp soup.

Ingredients: 350 grams of crucian carp.

Excipients: 10 grams of lard, appropriate amount of salt, appropriate amount of ginger, appropriate amount of green onions, appropriate amount of Sichuan pepper.

Steps: 1. Wash the gills of the crucian carp and the black membrane in the belly of the fish, so that the crucian carp can be processed so that the stewed fish soup has no earthy smell.

<>3. After the pot is heated, add the lard to dissolve.

4. After the oil in the pot is hot, shake the pot a few times to form an oil film at the bottom of the pot.

5. Put in the crucian carp and fry it over medium-low heat until it is reddish-brown. When frying fish, pay attention to one point, do not turn the fish when it is just put into the pan, and wait until the skin of the fish is hard and then shake to prevent the skin from sticking to the pan and breaking.

6. After the fish is fried, add ginger, green onion and peppercorns and other condiments, and stir-fry a few times to bring out the fragrance.

7. Pour in the boiling water that has not been covered with crucian carp. Stewed crucian carp soup can be stewed with boiling water or cold water to make it milky white, but when stewed with boiling water, the soup color of the fish soup is whiter and more delicate.

8. After the soup in the pot boils, add salt, simmer over low heat for about ten minutes, and wait until the soup is milky white.

Milky white fish soup is a favorite of many people, some people don't know how long it will take for the fish soup to boil white, in fact, this is very simple, about 20 minutes will be boiled white.

How long does it take for the fish soup to boil before it turns white.

Generally, when fish is fried over high heat, the skin can turn golden brown without burning, and it is less likely to fall off. Then put the water and continue to boil over high heat, and after a few minutes, the water opened the lid and saw that it had become milky white, and the fragrant bridge was overflowing with bad smell, which was mouthwatering.

After that, cook for a few more minutes, for a total of about 10 minutes, and the fish broth is ready.

The key to making the fish soup milky white is to fry it, and the heat for it should be enough. Searching for the reason for this, I think the milky white color is due to the fish skin. When I was a child, I used fish gelatin powder to make jelly, and the fish gelatin powder is white, and the fish skin does contain a lot of fish gelatin, and the milky white color of the soup is the role of fish gelatin.

I suspect that the skin of the fish dissolves more easily after frying. Therefore, if the fish is not fried, the soup will not be white; If it is fried, it takes a long time to cook the gelatin to dissolve; If it is fried over a high heat, the fish gelatin is easy to dissolve and will turn white after a little cooking.

Who is the soup suitable for.

Fish soup can have a strong nourishing effect, suitable for middle-aged and elderly people and people with weak physical fitness, especially pregnant women can drink more in moderation, which has a good effect on nourishing the body.

There are many types of fish in the world, and there are many ways to make fish soup, and the nutritional value of each fish soup is different, so you can make fish soup according to your needs.

Fish soup can be fished with coriander.

When making fish soup, you can use coriander to remove the fish, you can take an appropriate amount of coriander and wash it directly in cold water, then heat it and boil, boil it for a while, take out the coriander in the pot, and use the soup obtained by boiling coriander to make fish soup, so that the fish soup can have a faint coriander smell without a little fishy smell.

What to pay attention to when stewing fish soup.

1. Kill and eat alive. Freshly live fish are slaughtered, energy metabolism in the body is still going on, and small amounts of lactic acid and phosphoric acid are produced in the meat to inhibit the reproduction of spoilage microorganisms. At this time, the fish meat is weakly acidic, the meat is hard, and the protein in the fish tissue has not yet been broken down to produce amino acids, which are the main components of umami.

If it is cooked immediately after slaughter, not only does it taste poor, the nutrients cannot be fully absorbed by the body, and the acidic meat will also affect digestion. The best time to cook is 2 to 5 hours after the fish has been slaughtered, when the enzymes in the fish come into play to break down the protein into amino acids, making the fish delicious and tender.

2. It is not cleanly handled. The correct way to deal with it is to insert the two fingers of the hand into the gills, pick off the gills, scrape off the scales, cut off the fins, cut the abdomen, and remove the internal organs.

Wash with water a few times, and then peel off the fishing line. There is a white line on each side of the fish's body, called the "fishy gland", and the mucus secreted by this mucus gland contains a fishy smell of trimethylamine, which can be removed to reduce the fishy smell of the fish.

Before boiling the fish soup, the fish should be fried and boiled in water, and the soup will be milky and full of fish flavor. Specifically, it can be summarized as follows.

1. Cleaning: Generally, the owner of the fish stall will help kill it, scrape the scales, and take it home or bloody, don't be afraid, throw it into the sink, rinse the blood and water, and the blood clots inside.

Second, the black skin should be cleaned to avoid dirt and dirt.

3. There is still a white thread on the stomach, which should also be removed.

Fourth, near the opening of the stomach You can look for it, and finally check whether the gills of the head are clean.

5. Fishy: A good bowl of fish soup must not be fishy. There are many ways to get rid of the fishy smell, I have tried all kinds of things, the material that is too strong to cover the umami of the fish can not be, after the fish is washed, gently wipe off the water, and slice the ginger.

6. Tie the shallots into onion knots and put them in the belly of the fish.

7. Put the fish on a flat plate, pour a few spoonfuls of cooking wine, turn it over every 10 minutes, and marinate for 20 minutes.

8. Fried fish: This step is the key to determining the color of the soup. Don't be afraid that the oil will be hot, as long as you pour out all the cooking wine in the belly of the fish, the hot oil will not splash, and the green onion and ginger will still remain in the belly, and the surface will be dried with a paper towel.

9. Before heating the pot, take the ginger peel and wipe the pot around, pour in a small amount of oil, gently shake the pot so that the whole pot can be stained with oil, and turn on high heat until the oil is hot.

10. Pour in a small amount of oil, gently shake the pot so that the whole pot can be stained with oil, and turn on high heat until the oil is hot.

Ten. 1. Before frying the fish, fry the peppercorns with oil, and after the fragrance overflows, take out the peppercorns, and fry the fish with pepper oil, which also plays a role in removing the fish.

Ten. 2. Slowly slide in the fish, fry for 20 seconds, gently shake the pot to prevent the bottom, fry for about 1 minute on one side, especially the fish head, you can tilt it slightly, so that the oil can fully fry the fish head, and the 2 sides can be golden out of the pot.

Ten. 3. Freshness: The fish itself is already very delicious, if you add other mild umami ingredients, it is simply fresh!

I've always liked the slightly sweet fish soup, sweet can enhance the umami, carrots are my must-add (my dad's fish soup likes to put shredded white radish, which is also another delicious), and other hams can be put in a small piece. The amount is not too much, and you can also use bacon instead of ham, preferably with some fat, and round mushrooms are also a good topping.

Ten. Fourth, the secret of the milky white soup: this point is crucial, fry the fish while boiling a pot of boiling water on the side.

Ten. 5. After the fish is fried, change the oil to a new one, add the ginger slices, and the salted pork slices and stir out the oil slightly.

Ten. 6. Add carrots and stir-fry for half a minute.

Ten. 7. Place the carrots at the bottom of the pan and spread the fried fish on top.

Ten. 8. At this time, turn to the high heat, slowly pour in the boiling water, and it is recommended that the water level should not be overwhelmed by the fish.

Ten. 9. Add new ginger slices and green onion knots, and add a spoonful of cooking wine.

Two. 10. And a few drops of balsamic vinegar.

Two. Ten. 1. Keep the fire on for about 15 minutes.

Two. Ten. 2. Until the soup is milky white, you can turn to low heat and simmer for 5 minutes.

1. After the fish is processed, put on a flower knife and sprinkle some salt.

2. Wipe the pot with ginger, otherwise it will stick to the pot, and there should be no water in the pot when wiping.

3. Fry the fish in the pan, turn it over and fry it until it turns white.

4. Pour warm water and boil, the heat is slightly smaller, and the soup will be milky white.

Fish soup, fish is very nutritious, the therapeutic effect of food therapy can not be underestimated, and different types of fish health care functions are not the same, so it often becomes the main ingredient of many beautiful soups.

Carp has the functions of strengthening the spleen and appetizing, diuresis and swelling, relieving cough and asthma, tonifying the brain, clearing heat and detoxifying. Taking it with winter melon and green onion boiled soup can reduce the symptoms of edema; And if it is boiled with a little Chuanbei, it can have an anti-inflammatory effect, **cough and wheezing.

Data shows that each bowl of fish soup contains only 2% protein, while the fat content is as high as 40%. One can imagine how unwise it would be to "only drink soup and not eat ingredients".